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cheesecake - blackcurrant BOPPrep time: 12 hours
Serves: 8

Base ingredients:

  • 1 pack digestive biscuits
  • 180g butter

Cream mixture ingredients:

  • 1 pouch of Chefs Brigade® crème brûlée
  • 150ml Merchant Gourmet blackcurrant puree
  • 200g cream cheese
  • 100ml milk

 

Topping ingredients:

  • 1 leaf gelatine
  • 100ml Merchant Gourmet blackcurrant puree
  • 50ml warm water

Method:

  1. Whizz the biscuits in a food processor to make fine crumbs. Mix with melted butter and then press into the base of the cake tin and smooth with a back of a spoon. Chill in the fridge
  2. Mix the milk and cream cheese together in a pan and bring to boil
  3. Remove from heat. Whisk in required Créme Brûlée mix until fully combined, then mix in 150ml blackcurrant purée and pour on top of the biscuit base
  4. Put back in the fridge to chill for 2 hours
  5. For the topping, melt the gelatine as per pack instructions, then over a warm pan add 100ml purée
  6. Pour the melted topping over the cheesecake base then leave in the fridge to set over night
  7. Top with blackberries
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